Soto Bandung with a Twist

Ingredients

• 500g (1.1 lb) beef, preferably shank or brisket 500g (1.1 lb) beef, preferably shank or brisket
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 onion, sliced 1 onion, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 liters (8 cups) beef broth 2 liters (8 cups) beef broth
• 200g (7 oz) rice noodles, cooked according to package instructions 200g (7 oz) rice noodles, cooked according to package instructions
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 4 hard-boiled eggs, halved 4 hard-boiled eggs, halved
• Fried shallots, for garnish Fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 40g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant.
2. 2.
   Add the beef to the pot and cook until browned on all sides.
3. 3.
   Add the turmeric powder, coriander powder, cumin powder, salt, and black pepper to the pot. Stir well to coat the beef with the spices.
4. 4.
   Pour in the beef broth and add the lemongrass, galangal, and kaffir lime leaves. Bring the soup to a boil, then reduce the heat to low and simmer for 2-3 hours until the beef is tender and can be easily shredded.
5. 5.
   Remove the beef from the pot and shred it using two forks. Set aside.
6. 6.
   Strain the broth to remove the lemongrass, galangal, and kaffir lime leaves. Return the strained broth to the pot.
7. 7.
   To serve, divide the cooked rice noodles among serving bowls. Top with shredded beef, bean sprouts, and a halved hard-boiled egg.
8. 8.
   Ladle the hot broth over the ingredients in each bowl.
9. 9.
   Garnish with fried shallots, fresh cilantro, and a squeeze of lime juice.
10. 10.
    Serve the Soto Bandung hot and enjoy!

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute. Use 1 teaspoon of dried galangal powder for every 1 tablespoon of fresh galangal.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried kaffir lime leaves. Use half the amount of dried leaves compared to fresh leaves.

Tips & Tricks

• For a spicier version, add a chopped chili or chili flakes to the soup while simmering.
• Customize the toppings by adding sliced scallions, chopped tomatoes, or fried tofu.
• If you prefer a thicker broth, you can dissolve 1 tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• To save time, you can use pre-cooked shredded beef or rotisserie chicken instead of cooking the beef from scratch.
• Squeeze the lime wedges into the soup just before eating to enhance the citrusy flavors.

Serving advice

Serve the Soto Bandung hot in individual bowls. Provide lime wedges on the side for squeezing over the soup to add a tangy kick. Accompany the dish with steamed white rice or crusty bread for a more substantial meal.

Presentation advice

To enhance the presentation, arrange the toppings neatly on top of the soup, placing the shredded beef in the center and surrounding it with bean sprouts, fried shallots, and halved hard-boiled eggs. Garnish with fresh cilantro leaves for a pop of color.